42
" Rationalizing him and the glass pipe, Dad smoked crack, but he was not a crackhead; it was just something he did. To do something didn't define you, I thought.
I saw Dad through a dusty lens that distorted our relationship, as tarnished as his pipe. He was no longer just our father; he was his own person, with an identity and label and body separate from his relationship with us. He was someone who was judged outside of the lens of fatherhood, outside of our connection. When he was in the streets, he was not Dad. He was Charlie the crackhead. "
― Janet Mock , Redefining Realness: My Path to Womanhood, Identity, Love & So Much More
44
" But Tilo had crept up on him, and become a kind of compulsion, an addiction almost. Addiction has its own mnemonics – skin, smell, the length of the loved one’s fingers. In Tilo’s case it was the slant of her eyes, the shape of her mouth, the almost invisible scar that slightly altered the symmetry of her lips and made her look defiant even when she did not mean to, the way her nostrils flared, announcing her displeasure even before her eyes did. The way she held her shoulders. The way she sat on the pot stark naked and smoked cigarettes. So many years of marriage, the fact that she was not young any more – and did nothing to pretend otherwise – didn’t change the way he felt. Because it had to do with more than all that. It was the haughtiness (despite the question mark over her ‘stock’, as his mother had not hesitated to put it). It had to do with the way she lived, in the country of her own skin. A country that issued no visas and seemed to have no consulates. "
― Arundhati Roy , The Ministry of Utmost Happiness
45
" I smoked my first pipe with Seth. I knew the stuff was bad, but I was so tired of being the cop, begging and ragging at him, throwing Pampers in his face when he walked in the door. I wanted to be on the same side again. So I smoked with Seth one afternoon when the girls were napping, and oh my God, I can only think about this for a minute or every part of me will turn into a mouth wanting more: the sexiness of it, fucking Seth like wild for the first time in months, going on even when the girls started to whimper and bang on the door. Then looking out the window and seeing the world shake itself to life: the heavy trees, the sky. And I was back on top. We were going to make it, Seth and I. The voice in my head was back again, telling me stories, too many to write down or even tell one from another. "
― Jennifer Egan , The Keep
48
" I walked out this evening to the bottom of the garden and smoked a cigarette. Last week I planted an acer in the furthest bed from the house, in honour of our new baby. The sapling is as tall as me and, by all accounts, it can grow forty feet tall. So, in thirty year's time, if we're still here I can come back and see this tree in its maturity. But the thought depresses me: in thirty years' time I'll be in my mid-sixties and I realize that these forward projections that you make, so unreflectingly, in your life are beginning to run out. Suppose I'd said in forty years' time? That would be pushing it, Fifty? I'll probably be gone by then. Sixty? Dead and buried, for sure. Thank Christ I didn't plant an oak. Is that a good definition of of marking the ageing watershed? That moment when you realize-quite rationally, quite unemotionally-that the world in the not-so-distant future will not contain you: that the trees you planted will continue growing but you will not be there to see them. "
― William Boyd , Any Human Heart
49
" The greatest drug of all, my dear, was not one of those pills in so many colors that you took over the years, was not the opium, the hash you smoked in houses at the beach, or the speed or smack you shot up in Sutherland's apartment, no, it wasn't any of these. It was the city, darling, it was the city, the city itself. And do you see why I had to leave? As Santayana said, dear, artists are unhappy because they are not interested in happiness; they live for beauty. God, was that steaming, loathsome city beautiful!!! And why finally no human lover was possible, because I was in love with all men, with the city itself. "
― Andrew Holleran , Dancer from the Dance
50
" If there ever were one moment where everything worked for us, where we lived in harmony and at ease with our natures, then we would still be there. There is no garden to return to, no idyllic perfect childhood, no enwombed state. The Garden of Eden was boring, childhood is a nightmare we should all be grateful to be done with, and your mother smoked while she was pregnant and poisoned you in the womb with artificial sugar substitutes. The best thing any of us can do is just to keep fucking up in a forward motion, and see what comes out of it. "
― Jessa Crispin , The Dead Ladies Project: Exiles, Expats, and Ex-Countries
52
" I plucked one plump black olive from the plate and put it in my mouth immediately before saying, “Well, I feel bad for you, then.”
“Why’s that?”
“Because I love antipasto.”
“I guess I don’t understand why that’s a problem.”
“Because,” I emphasized, cutting into a piece of salmon. “I don’t like to share.” I quickly slipped the smoked meat in my mouth before winking at him.
His smile finally met his eyes again. “Good to know, because I’m not the sharing kind of guy either.” He winked back at me, but it was so blatantly comical that I couldn’t help the laugh that flew out of my mouth.
“Something tells me you’re not talking about cured meats,” I said before slapping his hand away from my olives.
“I knew you were smart.”
I swallowed the olive I’d snatched from his hand and glared at him, while mouthing, “Mine.”
“Funny, that’s what I was thinking, too,” he said, looking directly at me. "
― Whitney Barbetti , He Found Me (He Found Me, #1)
55
" French toast? Frittata?
Definitely frittata.
Leaving the table again, she transferred a small packet from freezer to fridge. It was salmon, home-smoked on the island and more delicious than any she had ever found elsewhere. Smoked salmon wasn't Cecily's doing, but the dried basil and thyme she took from the herb rack were. Taking a vacuum-sealed package of sun-dried tomatoes from the cupboard, she set it on the counter beside the herbs. Frittata, hot biscuits, and fruit salad. With mimosas. And coffee. That sounded right. Eaten out on the deck maybe?
No, not on the deck, unless the prevailing winds turned suddenly warm.
They would eat here in the kitchen, with whatever flowers the morning produced. Surely more lavender. A woman could never have enough lavender- or daylilies or astilbe, neither of which should bloom this early, but both of which had looked further along than the lavender, yesterday morning, so you never knew. "
― Barbara Delinsky , Sweet Salt Air
56
" The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor.
But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals.
You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs.
My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species. "
― Matt Ridley , The Rational Optimist: How Prosperity Evolves
57
" The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor.
But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals.
You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs.
My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species. "
― Matt Ridley , The Rational Optimist: How Prosperity Evolves
58
" Hugo planned a five-course meal: smoked duck, oyster stew, roast beef with mashed yams, a salad of apples with beets and blue cheese, then chocolate banana cream pie. Rich, rich, and richer still. Ben made pitchers of martinis and set aside thirty-five bottles of a tried-and-true Napa cabernet, pure purple velvet, and an Oregonian pinot gris, grassy and effervescent. "
― Julia Glass , The Whole World Over